Tomato Choka(Trinidad)

 

Ingredients

• ▢8 - 10 large tomatoes
• ▢1 small onion sliced finely
• ▢4 garlic cloves chopped
• ▢Scotch bonnet deseeded
• ▢½ teaspoon black pepper optional
• ▢1 teaspoon pink salt
• ▢4 tablespoon of coconut oil melted

Instructions

• Wash and blot the tomatoes dry.
• Grab a baking tray or cookie sheet and cover with aluminium foil.
• Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
• While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don't have one) along with the skin of the scotch bonnet and pink salt.
• Mash into a smooth paste and set aside.
• Once the tomatoes have cooled down enough, peel off the skin so the pulp is left and place the tomatoes along with the garlic/pepper/salt paste in a medium sized bowl.
• Use the pestle/masher/fork to breakdown the tomatoes.
• Add the coconut oil to a frying pan (or kalcul) on medium-high heat and saute the onion and garlic until slightly golden.
• Chunkay (drizzle over) the oil with the onion and garlic onto the tomato mixture and stir in the black pepper.
• Serve accordingly